Blood oranges are at their peak of freshness right now. I love using these gems in sauces, vinaigrettes and desserts because they add a beautiful color and sweetness. Although I’m not a huge baker (as you guys have probably figured out by now), I do enjoy making sweet treats now and then, especially if they involve fruit (or chocolate!).
I have a “Cooking with the Cardiologist” event coming up this week and I decided to test out a cake that is light and really highlights the flavor of the oranges. The almond meal in this cake adds a wonderful toasted nut flavor and the candied blood orange topping brings the whole dish to life and makes the red color “pop”. Serve with dollop of light whipped cream if you wish! I’m a simple eater, so I could eat this cake without anything on it and would still find it super satisfying.
1. Place the whole, unpeeled oranges in a large saucepan and cover with water. Bring water to a boil, then reduce the heat to a simmer and cook for 1 1/2 hours. Remove oranges from the water and allow to cool.
2. Preheat oven to 350 and coat a 9-inch pan with cooking spray.
3. Once cooled, cut the oranges into quarters, discarding any seeds. Place all but 6 of the orange quarters into a food processor or blender and pulse until pureed. Measure out 3 cups of the orange puree and set aside.
4. In a small bowl, mix together the almond meal, flour, baking powder and salt. In a another bowl, beat the eggs with 1/2 cup of the sugar until light and fluffy.
5. Add the measured orange puree and flour mixture and stir until just combined. Pour the batter into the prepared pan and bake for 50-55 minutes, or until cooked through.
6. While the cake is baking, prepare the topping by chopping the remaining orange quarters into small pieces. Add the remaining 1/2 cup sugar along with 3/4 cup water to a saucepan and bring to a boil. Stir well to dissolve the sugar, then add the chopped oranges. Bring to a boil, then reduce the heat to medium and cook for about 20 minutes or until thickened. Set aside to cool.
7. Once cake has cooled, cut into pieces and top with candied orange mixture (and light whipped cream, if desired).
Blood Orange Cake
Serves 12
All you need:
6 blood oranges (or navel oranges)
1 3/4 cups almond meal/flour (like Bob’s Red Mill)
1/2 cup all-purpose flour*
2 teaspoons baking powder
1/2 teaspoon salt
6 eggs
1 cup Truvia baking blend (if using regular sugar, up this to 2 cups – I’m just baking for a crowd where several participants need to watch their blood sugar so I figured I would give this a whirl)
All you do:
1. Place the whole, unpeeled oranges in a large saucepan and cover with water. Bring water to a boil, then reduce the heat to a simmer and cook for 1 1/2 hours. Remove oranges from the water and allow to cool.
2. Preheat oven to 350 and coat a 9-inch pan with cooking spray.
3. Once cooled, cut the oranges into quarters, discarding any seeds. Place all but 6 of the orange quarters into a food processor or blender and pulse until pureed. Measure out 3 cups of the orange puree and set aside.
4. In a small bowl, mix together the almond meal, flour, baking powder and salt. In a another bowl, beat the eggs with 1/2 cup of the sugar until light and fluffy.
5. Add the measured orange puree and flour mixture and stir until just combined. Pour the batter into the prepared pan and bake for 50-55 minutes, or until cooked through.
6. While the cake is baking, prepare the topping by chopping the remaining orange quarters into small pieces. Add the remaining 1/2 cup sugar along with 3/4 cup water to a saucepan and bring to a boil. Stir well to dissolve the sugar, then add the chopped oranges. Bring to a boil, then reduce the heat to medium and cook for about 20 minutes or until thickened. Set aside to cool.
7. Once cake has cooled, cut into pieces and top with candied orange mixture (and light whipped cream, if desired).
*If you want to make this recipe gluten-free, simply substitute GF flour for the all-purpose flour